These vegan chocolate orange cupcakes are easy, cute and perfect for parties! A light and fluffy chocolate sponge topped with creamy chocolate orange frosting.
Does anyone else remember Terry’s Chocolate Orange? Because I sure do. Yummm I used to love those.
I’m not sure if it’s just a UK thing but just in case you don’t know, Terry’s Chocolate Orange is a block of milk chocolate with orange flavouring.
And it is literally shaped like an orange. It even breaks into segments!
They are particularly popular around Christmas time but I happened to come across some in the supermarket the other day.
Of course, they aren’t vegan-friendly as they contain milk, but it inspired me to make these chocolate orange cupcakes instead.
I’ve finally mastered my fluffy eggless chocolate cupcake recipe and it tastes absolutely divine paired with the rich and creamy chocolate orange frosting. Yum.
I just know you’re going to love these!
Eggless Chocolate Orange Cupcakes With Buttercream Frosting
At first, I wasn’t really sure how I was going to incorporate the orange element into my chocolate cupcakes.
I thought about adding orange zest to the batter, adding orange juice to the frosting or making little fondant orange shapes to add on top of the frosting as decorations.
I even considered making the buttercream frosting completely orange flavoured. But I decided I’d keep that aside for now and bake some totally orange cupcakes another time.
Instead, I simply added some orange extract both to the batter and to the buttercream frosting. It worked perfectly and gave me the exact flavour I was hoping for.
And that makes this recipe a lot easier for beginners too.
I also added some chunks of orange zest on top of the cupcakes but this was mostly just for decorative purposes, to be honest. The cupcakes taste fabulous either way!
How To Make Chocolate Orange Cupcakes
First things first- time to preheat your oven. Turn your oven onto 180°C (350°F), 160°C fan or gas mark 4.
At this point, you’ll also want to line a 12 hole cupcake pan with paper cupcake liners. Once you’ve done that, you can set the pan to one side for now.
Before we mix any of the cake ingredients together, we need to prepare our vegan buttermilk.
To do this, mix together 200ml of plant-based milk and 1 teaspoon of apple cider vinegar using a fork. Leave it to stand at room temperature for around 5 minutes, stir it again gently and you’ll find that it has become a bit thicker and creamier. Set your buttermilk aside until the recipe calls for it.
*I used soy milk but you can use any type of plant-based milk such as oat, almond or rice milk. And if you don’t have apple cider vinegar to hand, you can use lemon juice, lime juice or white vinegar instead. Any of these acids will work fine to react with the plant-based milk and turn it into buttermilk.
Add 60g of vegan butter (see recipe card below for cup measurements) and 100g of caster sugar into a medium-sized bowl. Beat it together until it’s well mixed and all of the sugar has dissolved into the butter. I recommend using an electric whisk or stand mixer for this part to make the process quicker and easier.
Next, add 160g of plain flour, 2 tablespoons of unsweetened cocoa powder, 2 teaspoons of baking powder and half of your pre-prepared vegan buttermilk into the bowl. Fold everything in gently until it begins to come together then add the rest of the buttermilk.
Keep folding gently until you get a smooth and creamy chocolate cake batter.
Add in 1 teaspoon of orange extract to your batter and fold it in gently.
Begin to spoon the cake batter into your pre-prepared cupcake liners and fill each one until they’re about 3/4 full. Once they’re all filled, you can pop the tray into the oven for around 20 minutes.
Want more chocolate vegan desserts? Try these:
- White chocolate orange truffles
- Low carb chocolate mousse
- Double chocolate chip cookies
- 2 Ingredient chocolate fondue
After 20 minutes, check that the cupcakes are baked by inserting a toothpick into the middle of one. It should come out dry and clean- put the cakes back into the oven for another 5 minutes or so if it doesn’t.
Let the cupcakes cool in the pan for around 5 minutes then transfer them onto a wire rack to allow them to cool completely.
Once the cupcakes are totally cold, you can begin to prepare your chocolate orange frosting.
Place 240g of powdered sugar and 120g of vegan butter into a bowl. Mix it together gently then whisk until fluffy and creamy. You can add 1-2 tablespoons of plant-based milk at this point too if you like (depending on your desired consistency).
Add in your orange extract and mix it into the frosting.
Using a piping bag, pipe the frosting onto each cupcake. Sprinkle over some orange zest (if desired) for decoration.
Store the cupcakes in a cool, dry place in an airtight container. They will taste fresh for around 3 days this way.
I hope you love these chocolate orange cupcakes as much as I do! If you make them, please let me know what you think by leaving a comment or rating below.
Light and fluffy eggless chocolate orange cupcakes with dairy-free buttercream frosting.
- ¾ Cup + 2 tablespoons Plant-based milk such as soy or almond (200ml)
- 1 Teaspoon Apple cider vinegar**
- ¼ Cup Vegan butter (60g)
- ½ Cup Caster sugar (100g)
- 1 Cup + 2 tablespoons Plain flour (160g)
- 2 Tablespoons Unsweetened cocoa powder
- 2 Teaspoons Baking powder
- 1 Teaspoon Orange extract
- 2 Cups Powdered sugar (250g)
- 2 Tablespoons Unsweetened cocoa powder
- ½ Cup Vegan butter (120g)
- 1-2 Tablespoons Plant-based milk
- 1 Teaspoon Orange extract
- Few Tablespoons Orange zest (to top, optional)
Preheat your oven to 180°C/ 350°F and line a 12 hole cupcake pan with cupcake cases.
Prepare your vegan buttermilk by mixing together the plant-based milk and apple cider vinegar using a fork. Set aside for 5 minutes and allow it to thicken a little.
In a separate bowl, cream together the vegan butter and caster sugar. I recommend using an electric whisk if possible to ensure all of the sugar dissolves properly.
Add in the flour, cocoa powder, baking powder and half of the buttermilk you made earlier. Fold everything in until it starts to come together, then add the rest of your butter milk. Fold again until you get a smooth and creamy cake batter.
Add in your orange extract and gently stir it in.
Fill up your cupcake cases with the batter until they are around ¾ of the way full.
Bake for around 20 minutes until the cupcakes are slightly firm on top. Check that they are cooked all the way through by inserting a toothpick through the centre of one.
Allow the cupcakes to cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
Add the powdered sugar, cocoa powder and vegan butter into a large bowl. Whisk until it starts to come together then add 1-2 tablespoons of the plant-based milk, depending on your desired consistency.
Add the orange extract and whisk it in until your buttercream is smooth and fluffy.
Pipe or spoon the buttercream onto the cold cupcakes and top with orange zest if desired.
**You can substitute apple cider vinegar for white vinegar, lemon juice or lime juice.
Store the cupcakes in an airtight container in a cool, dry place for up to 3 days.